> That Italian product uses oxalic acid at about 6% (w/v, oxalic acid
> dihydrate) which is unlikely to be the optimum concentration for much of
> Europe. There are studies that show significant mortality at that level
> and in the UK people usually use 4.5% or even lower (again w/v, oxalic acid
> dihydrate, some express this as w/v of the anhydrous equivalent which is
> lower).
>
If they are the studies I remember, above 4.4 was harmful and below that
was less or marginally effective. Sort of a sweet spot for oxalic.
Bill Truesdell
Bath, Maine
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